First there was the Cronut and now the kind folks at the chocolate lover’s paradise – Peterbrooke Chocolatier of Winter Park (300 S. Park Avenue , Winter Park, Florida 32789) – have created the Broissant, a doughnut-croissant hybrid.

Like any well-made, cronut-like dessert, the dough is carefully laminated– at Peterbrooke, this is a four-hour process. If you’re aren’t familiar with laminating — it is a baking term for a folding process of alternating layers of dough and butter when making pastries such as croissants and danishes. The more folds or “turns” laminated dough has, the more flaky the finished pastry will be.

The broissants are all made to order treats, coming in two sizes and include toppings: